Moisturizing shower gel containing rose fermentation liquor and preparation method of moisturizing shower gel
The technology of fermentation liquid and shower gel is applied in the field of moisturizing shower gel containing rose fermentation liquid and its preparation, and can solve the problems of destroying the natural barrier of the skin, insignificant improvement of the skin function state, unbalanced oil secretion and the like.
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[0034] Preparation of Moisturizing Body Wash Containing Rose Ferment:
[0035] (1) Add water to the mixing pot, start stirring, and at a stirring speed of 40r / min, add sodium cocoamidopropionate, cocamidopropyl betaine, sodium cocoyl apple amino acid and decyl Heat the glucoside to 75-80°C, mix and stir to disperse evenly, and obtain phase A;
[0036] (2) Keep the stirring speed of 40r / min, and after cooling to 40-45°C, add the ingredients of Phase B and Phase C to Phase A in turn, and stir evenly to obtain the moisturizing shower gel containing rose fermented liquid.
[0037] Preparation of rose fermented liquid
preparation example 1
[0039] (1) Rose fermentation substrate preparation: crush dried rosebuds and pass through a 100-mesh sieve, add water to make a mixed solution with a mass concentration of 10%, and sterilize at 121° C. for 15 minutes to obtain a rose fermentation substrate.
[0040] (2) Strain activation:
[0041] Dip Bacillus natto CICC 10262 with a sterilized bamboo stick, streak on the solid activation medium according to the plate streaking method, and invert aerobic culture in a constant temperature incubator at 37°C for 15-20h to obtain activated Bacillus natto CICC 10262 strain.
[0042] Dip Lactobacillus bulgaricus CICC 20271 with a sterilized bamboo stick, streak on the solid activation medium according to the plate streaking method, and culture it upside down in a constant temperature incubator at 37°C for 15-20 hours to obtain the activated Lactobacillus bulgaricus CICC20271 strain .
[0043] Dip Saccharomyces cerevisiae CICC 1252 with a sterilized bamboo stick, streak on the soli...
experiment example
[0054] 1. Nutrient component detection
[0055] For the rose fermented liquid prepared in Preparation Examples 1 to 12, and the rose extract prepared in Comparative Examples 1 and 2, the total flavonoid content was determined by spectrophotometry; the total sugar content was determined with reference to GB / T 5009.7-2008; T5009.124-2003 determination of amino acid content. The test results are shown in Table 3 and Table 4.
[0056] Table 3 Contents of each component of rose fermented liquid
[0057]
[0058]
[0059] Table 4 Amino acid content of rose fermented liquid
[0060] amino acid Preparation Example 1 (mg / mL) Comparative example 1 (mg / mL) Tryptophan (Try) 0.4 0.06 Aspartic acid (ASP) 0.34 0.1 Threonine (Thr) 0.18 0.02 Serine (Ser) 0.16 0.04 Glutamic acid (Glu) 0.36 0.02 Glycine (Gly) 0.04 0.02 Alanine (Ala) 0.48 0.02 Cystine (Cys) 0.4 0.48 Valine (Val) 1.38 0.44 Isoleucine (Ile) 0...
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